Homemade pancakes can be prepared airy, rosy and tender without yeast, without long fermentation and without extra effort. The secret of splendor is not in the amount of flour, but in one simple fermented milk product, which is found in almost every refrigerator.
Thanks to the yogurt, the dough rises on its own, and the pancakes become soft on the inside and golden on the outside. This recipe is perfect for breakfast with honey and berries, or for a snack with sour cream or stewed cabbage.
Ingredients:
curdled milk – 2 cups
egg – 1 pc.
sugar – 2 tbsp. l.
salt – a pinch
soda – ½ tsp.
flour – 1.5–2 cups
vegetable oil – 2 tbsp. l.
Cooking method:
- Pour room temperature yogurt into a bowl.
- Add egg, sugar, salt and mix well.
- Add baking soda.
- Gradually add flour, stirring constantly to avoid lumps. The dough should be thick, but not dense.
- Add vegetable oil and stir.
- Leave the dough for 10-15 minutes.
- Heat a frying pan with oil over medium heat.
- Spoon the dough into small pancakes. Fry for 2-3 minutes on each side until golden brown.
Serve hot.
Bon appetit!
